Preheat the oven to 350℉ and line two baking sheets with parchment paper or a silicon baking mat. Set aside.
In a large mixing bowl, whisk together the butter and brown sugar until combined. It will be very split, that's ok. Stir in the tahini, honey, and vanilla extract and whisk until smooth. Mix in the egg. Sift in the flour, baking soda, cinnamon, and salt and use a large rubber spatula to fold the dry ingredients into the wet. The dough will be thin.
In a small bowl, toss together the granulated sugar and sesame seeds.
Using a cookie scoop, shape the dough into balls, about two Tablespoons in size. Toss the cookies in the granulated sugar/sesame seed mix before placing on the previously prepared baking sheets roughly two inches apart.
Bake the cookies for 12-13 minutes or until set on the sides and lightly browned. Let the cookies cool on the baking sheet for 10 minutes before moving to a wire cooling rack to cool completely, or enjoy warm. These cookies stay fresh sealed in an airtight container for up to 5 days.
